crepe roll cake рецепт

How to Make a Crepe Cake

Learn to Make a Mille Crepe

Crepe cakes, also known as Mille crepe, look super impressive, but they really aren’t complicated! You just need to make a ton of crepes and some delicious homemade whipped cream. (You can use store-bought, but homemade is so much better!) Some fresh berries seal the deal. It’s a cake that is not too sweet but ends up feeling super decadent. It’s also stunningly beautiful seeing all of those paper thin layers sandwiched with fresh cream and vibrant berries.

There are lots of opportunities for different flavors in this cake. While we’ll start here with a simple fresh berries crepe cake, you can try making a Nutella or chocolate-infused whipped cream crepe cake, or you can start with chocolate crepes and work your variations around them.

Crepe Batter

Every crepe cake needs to start with the perfect crepe batter.

Our crepe recipe has sugar and a little vanilla to make the batter more sweet than savory, which is perfect when you are making a cake.

Crepe Ingredients:

Place all of the ingredients in a blender and blend on high until completely combined. Cover the blender and place it in the refrigerator for one hour to allow the bubbles to settle. Too many bubbles in the batter will cause the crepes to rip when you are trying to flip them.

If you are using a pan that is 9 inches, you will need to make a triple batch of the batter in order to have enough crepes to stack a moderately high cake. If you are using a smaller pan, you will have more crepes and may only need to make a single or double batch, depending on how high you want your cake to be. You will need 20 to 30 crepes depending on how thick you make your crepes as well.

Adding Crepes to the Pan

Heat up a non-stick pan or cast iron skillet on medium-high heat. Add a tablespoon of salted butter. Once the pan is nice and hot turn down the heat to medium-low. Pour just shy of a 1/4 cup of the batter into the pan. Once you get the hang of how much batter you need, you can pour straight from the blender if it has a nice pour spout.

Swirl the Batter

Moving quickly, swirl the batter in the pan so that it reaches all of the edges. Allow the crepe to cook for 30 seconds. Then use a wooden or plastic spatula to flip the crepe and allow it to cook on the other side for another 10 seconds. Metal spatulas are more likely to rip the crepe as you flip them.

Remove from the heat and place on a plate or wire rack to cool. You can stack them on top of each other one they have each cooled slightly. You do not need to add butter every time you pour new batter in the pan. Just add it whenever it looks like it needs greasing or if the crepes start to stick.

Continue to make the crepes until you are out of batter.

Stacking

Once you have cooked all of the crepes that you need you can start stacking them. Place the first crepe on your desired cake stand or plate. You will need about 3 cups of whipped cream. It’s a good idea to add a whipped cream stabilizer if you are making homemade whipped cream.

You can also add a 1/4 cup of marshmallow fluff to the whipped cream recipe below to stabilize the cream so that it stays stiff and ensures that the crepes will not slip and slide when you stack them.

Whipped Cream Ingredients:

Beat the cream with a hand mixer until it forms stiff peaks. Add the vanilla and powdered sugar. Beat or stir into the cream until combined. Be careful not to over beat. The cream will easily turn into butter and buttermilk if beaten for too long.

Adding Whipped Cream

After you place one crepe down on your cake stand, add a thin layer of whipped cream. Do not add too much whipped cream as the crepes will begin to slip. If you are adding berries add them after a layer of whipped cream. Make sure to slice the berries, whether they are strawberries or raspberries or blueberries very thinly. This will ensure that the cake is mostly even and will prevent slippage when you are stacking the layers.

Layer and Decorate

Add on your next crepe after you have added the cream and berries. Continue to layer the cream, berries, and crepes until you have reached the desired height of your cake.

Chill and Serve Your Crepe Cake

Decorate the top of your cake with fresh berries and chill immediately. Allow the cake to chill for at least 30 minutes. Then cut the cake with a very sharp knife and serve.

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Подтверждение

текст
читать дальше Я не могу поверить, что я нашел этот шоколад Mille Креп торт фото на моем отставание
без блогов он. Рецепт вскоре последуют, когда я возвращаюсь с рождения страны
этого вкусный торт где-то середина следующей недели. В то же время, я хочу
желаю вам всего хорошего неделю вперед 🙂

Креп (взято из’s Just Десерт Gordon Ramsay)
250 г пшеничной муки
1 / 2 чайной ложки соли
4 яйца
2 столовые ложки топленого масла
500 мл молока
1 чайная ложка чистого экстракта ванили
подсолнечное масло для смазывания кастрюли
Место муку и соль в кухонном комбайне и свист вместе, тщательно перемешиваем.
Добавьте половину молока, топленого масла, ванильный экстракт и яйца и свист дальше.
Очистите сторон мотора перед заливкой в остальное молоко. Отложите в сторону.
Тепло 20-23см креп кастрюле до смазывания их несколько капли масла. Протрите доступа с кухонным полотенцем.
Залить 4-5 столовых ложки жидкого теста для каждого креп. Swirl кастрюлю, чтобы распространять базы кастрюлю равномерно.
Подождите, пока пузырьки появляются прежде, чем щелкнуть на другую сторону, чтобы готовить еще 30 секунд.
Повторите до тесто закончить. Отложите, чтобы охладиться.
Шоколад тесто сливки (взято из’s шоколадные десерты Пьер Herme)
2 чашки (500 грамм) цельного молока
4 больших яичных желтка
6 столовых ложек (75 г) сахара
3 столовые ложки кукурузного крахмала, просеянной
7 унций (200 грамм) горького шоколада, растопленного (Pierre Herme рекомендует Valrhona Guanaja)
2 1 / 2 столовые ложки сливочного масла, при комнатной температуре
1. Принесите молоко до кипения в маленькой кастрюле соусом. Взбейте желтки, сахар и кукурузный крахмал вместе в тяжелой нижней
средней кастрюле. Взбивать еще, морось горячего молока в желтки медленно.
2. Процедите смесь в кастрюлю до размещения их на среднем огне. Взбейте энергично без остановки, пока не
кипит. Взбейте трудно еще 1 до 2 минут. Движение в растопленный шоколад, затем снимите кастрюлю с огня
и скрести тесто сливки в маленькой миске.
3. Место чашу в ледяную ванну (большую миску со льдом и ледяной водой в). Перемешать до температура достигает 140 градусов.
4. Удалить кастрюлю с водяной бане и размешать в масле в трех-четырех частей. Вернуться кастрюлю ледяной бане и
держать его там, помешивая, пока полностью остынет.
5. Кнут сливки до сложите их в тесто крем равномерно. Положите один креп на торт пластины. Использование
обледенения шпателем, полностью покрывают тонким слоем тесто сливки и помните, не более предаваться
на тесто крем на креп слоя, как вы можете столкнуться с тортом соскальзывание одной стороне во время
монтаж или есть время.
6. Повторите процесс по обложкам с другой креп, пока все делается. Посыпать сахарной пудрой на верхнем
креп для немного более эстетический результат. Холод в холодильнике до времени, чтобы служить, нарезать ломтиками и подавайте.

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Coffee Cake Roll

Jelly roll made with coffee sponge cake. Filling may be changed to suit your preferences! Original cake developed in honor of a coffee lover’s birthday! If not eaten in a short time after whipped topping is added, store covered in the freezer.

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Recipe Summary test

Ingredients

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12×18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.

Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.

Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.

Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.

Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.

While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.

Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.

Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

Cook’s Note:

If cake breaks during the re-rolling process, the outside of the roll can be frosted with additional whipped topping to hide the cracks!

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